Kratko priopćenje
https://doi.org/10.31895/hcptbn.16.1-2.9
Optimization of processing parameters on the proximate properties of maize and soybean extrudates
Adefemiwa Ayobami Adekunle
Samuel Olusegun Awonorin
Olajide Philip Sobukola
Olawale Usman Dairo
Oladipupo Olaosebikan Ogunleye
Sažetak
Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were
maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface Methodology consisting
five factors (maize to soybean-water weight ratio -X1, soybean to water weight ratio -X2, barrel temperature (120, 160 and 200oC) -X3, die diameter
(6, 8 and 10mm) -X4 and screw speed (120, 160 and 200rpm) -X5 at three levels was used to determine the optimum process condition for the
proximate properties of the extruded products. The process parameters significantly influenced the dependent variables at p<0.05. The coefficients
of regression (R2) for the response equations ranged between 0.967 and 0.999 which is an indication that the variables were adequately fitted to
the regression equation and could predict the proximate values of the extrudates. The optimum process condition at desirability index of 1 were X1
(0.99), X2 (1.10), X3 (190oC), X4 (124rpm) and X5 (10mm).
Ključne riječi
maize; soybean; extrudates; barrel temperature; Screw speed; die diameter
Hrčak ID:
265100
URI
Datum izdavanja:
1.6.2021.
Posjeta: 940 *